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Villa Antinori IGT Toscana 2006
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55% Sangiovese, 25% Cabernet Sauvignon, 15% Merlot, 5% Syrah.
The wine has an intense ruby red color. It presents aromas of red berries which remind one of blueberries and blackberries, and notes of vanilla resulting from the wood-aging process. On the palate, the wine is full-bodied and sapid, with soft tannins and a finish which leaves us with hints of red berries in the mouth.
The grapes were collected in bins of 500 KG each and were destemmed and gently crushed. They were then transferred to temperature-controlled stainless steel tanks. Alcoholic fermentation began the next day after the pressing of the grapes and lasted for 5 to 7 days, whereas maceration lasted from 8 to 12 days according to varietal and origin of the grapes. Fermentation temperatures never exceeded 28°C for Cabernet and Sangiovese in order to help ensure proper extraction of color and of the soft tannins. And in the case of Syrah and Merlot, fermentation temperatures never exceeded 25°C in order to preserve the aromatic components. The resulting wine was then put into stainless steel tanks where malolactic fermentation took place during the months of October and November. Following this period the wine was transferred to French, Hungarian, and American oak barrels for 12 months of aging. Thereafter it was bottled and left to age at least another 8 months before being put on the market. Alcohol : 13% Vol.
The climate during the winter and spring favored an abundant growth cycle. In some regions the extended period of cold weather substantially delayed flowering and fruit set. However, warmer temperatures during the last two weeks of June and a good part of July, made up for the delay. Low temperatures and rains during mid-August slowed down the process of fruit build-up, thereby causing a slight delay of 7-8 days in maturation with respect to 2005. At harvest time the grapes were healthy with an optimal ratio of sugars to acidity.
Antinori has produced Chianti Classico, one of the most widely known wines in the world, for centuries. This particular wine was introduced in 1928 by Niccolò, Piero Antinori’s father, as the first Chianti produced specifically to improve with age. Villa Antinori Riserva, which has become the bench-mark for Chianti Classico Riserva, is only produced in good vintage years. The wine’s label, which had remained unchanged since 1928, was slightly restyled with the 1990 vintage.
13% Alc/Vol.
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| Don't Pay: $29.99
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WBW Rating: 93/100
Closure: Cork
Region: Italy |
Winemaker: Marchese Piero Antinori
Drink now until: 2016
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